Sausage Pinwheels

I learned how to make these in a high school home economics class as an alternative recipe to cinnamon rolls. They are great for a brunch or a tea party, and even taste good drizzled with maple syrup or topped with finely grated cheese. This is also an easy recipe to change by smearing the dough with savory ingredients like spinach and feta cheese, or sweet options like fruit spread and nuts.

¼ cup shortening

2 cups self-rising flour

1 cup buttermilk

1 pound ground sausage (any flavor), at room temperature

Preheat the oven to 350 degrees. In a large bowl cut the shortening into the flour with a pastry cutter until the mixture looks like coarse crumbs. Add the buttermilk and stir the mixture with a fork until just blended. Turn the dough out on a floured surface and knead about 20 times, until the dough is smooth. Roll out the dough into a 14 x 10-inch rectangle and spread with the sausage. Roll up lengthwise and cut the rolls into about ½-inch-thick slices. Place the pinwheels on a baking sheet and bake for about 30 minutes, or until golden brown.

Makes 25 to 30 rounds

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